4 cups flour
1 3/4 cup warm water – 110 degrees
1 packet instant yeast – 2 1/4 teaspoons
1 tablespoon salt
3/4 cup olive oil, divided
1 tablespoon sugar
1 teaspoon garlic powder
2 tablespoons fresh rosemary – 1 extra large sprig – divided
Himalayan salt for topping
Mix together the flour, yeast, sugar, 1 tablespoon rosemary, garlic powder, and salt in a large mixing bowl. Add in the warm water and 1/2 cup of the olive oil. Mix using the dough hook for 5-6 minutes. Cover the bowel with plastic wrap and place in a warm place or bread proof oven setting for 2 hours. It will double in size.
Drizzle the remaining 1/4 cup of the olive oil on a baking sheet or cookie pan. Press the dough into the baking sheet and make sure it fills all to the edges. Poke small holes in the bread using your finger tip – this will help keep it in place. Cover and allow the bread to rise for another 60 minutes.
Sprinkle the top with rosemary and Himalayan salt. Remove the plastic wrap. Bake at 425 degrees for 20 minutes.